How do you like your filet mignon dish prepared..w/bearnaise sauce or w/mushrooms and onions in a burgundy beef sauce (bordelaise)?
by 
good1
ANSWERS: 4
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I am not a sauce person. I like my ribs dry, no barbecue sauce. If the quality of the meat is exquisite, it needs nothing to mask it in the way of sauce. If it is cooked perfectly, that's all I need to be very happy. If the meat is of lower quality, having a sauce to make it more palatable is o.k. But filet mignon should need nothing. Happy Tuesday to you! :)
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Medium, with a garlic and black pepper rub.
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Medium rare with bordelaise. But, medium rare with a knife and fork is just fine with me. Actually, keep the knife and fork. And, hurry, rare will do. Man, that sounds good. Heck, just as long as the darn cow is dead.
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Very rare with bordelaise would be nice.....
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